Thursday, 18 September 2014

A great recipe to bring to the cottage and showcase your own
catch of the day. Use pickerel, perch or other fresh water fish fillets with
this fresh sauce. Charmoulah - a traditional Moroccan dipping sauce - is a
fantastic sauce on any grilled meats or vegetables. Fish is one of the best
sources of protein and vitamins. Seasoned and crisply
fried fish fillets can make anyone salivate. Today's fish fillets are
coated with an exotic batter and thereafter crisply fried. They're served with
tasty vegan pilaf that can be made as per your personal taste. Since pickerel
is not available in every part of the globe, you can substitute it with a red
snapper or a king fish. You can keep the marinated fillets in refrigerated form
for several days. Whenever required, fry them and see people licking their
fingers. If almonds are not immediately available in your kitchen, you can also
use cashew nut paste to get the same texture. Let's make these scrumptious,
crispy and moist pickerel fillets.

Preparation Time: 30-35 minutes
Servings: 5-6

Ingredients:

10 to 12 pickerel fillets

300 gm rice (soaked overnight)

6 tsp honey

1/4 cup almonds paste

1/4 cup semolina

1/4 tsp paprika

1/2 tsp oregano

1 tsp cumin seeds (roasted and coarsely ground)

1/4 tsp white pepper powder

2 tsp ginger garlic paste

1/4 cup carrots (chopped)

1/4 cup green beans (chopped)

1 onion sliced

2 garlic cloves (mashed)

3 to 4 green chilies paste

canola oil for shallow frying

salt to taste

Preparation :

Wash fillets under running water and pierce them slightly
with a fork.